Stephen's Chocolate Chip Cookies

Stephen's Chocolate Chip Cookies

247 Reviews 15 Pics
  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    50 m
Wendy Peppel
Recipe by  Wendy Peppel

“I created this recipe for my father on his birthday. It contains lots of different chocolates and nuts. Thanks Dad for sending me to cookie baking school at the San Francisco Culinary Academy! This one is just for you!”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking soda, baking powder, and salt; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.

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Reviews (247)

Rate This Recipe
KIREKBERG
61

KIREKBERG

EXCELLENT! All my friends ask for this recipe. I make large batches, make the cookie balls, flash freeze them and store them in a zip loc bag to bake a few at a time at a later date.

DENISE26
33

DENISE26

O.K.!!!!!!!!!!!!!! There are still more cookies left to bake but I couldn't wait to tell everyone how awesome these really are!!!!!!!! At first I thought they were so thick and cake-like but as they cooled they flatened down. Resulting in a perfect light & crispy cookie with a very moist and chewy inside.Absolutely awesome!! I will never use another recipe again!!

Esmee
29

Esmee

These cookies are packed with all of my favorite things - A big thank you to Wendy and her dad!

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 146 cal
  • 7%
  • Fat
  • 7.8 g
  • 12%
  • Carbs
  • 18.4 g
  • 6%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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